Dandelion
by Gudrun Maybaum
Spring 2003
Botanical name: Taraxacum officinale
Family name: Compositae
Compared with many other herbs, dandelion is almost a newcomer. The first written mention of dandelion is in 7th century Chinese records. It took the Arabs until the 10th and 11th centuries to write about it and, in Europe, it wasn't mentioned until 1485. After that, dandelion is included in herbal repertoires in Persia, India, Russia and all over Europe.
In China, India and Russia, dandelion was used to treat breast problems (cancer, inflammation, lack of milk flow), liver diseases, appendicitis, and digestive ailments. Though it was discovered rather late in Europe, it was widely used for an even greater variety of health issues, like fevers, boils, eye problems, diarrhea, fluid retention, liver congestion, heartburn, and various skin problems.
Dandelion is another one of what we today consider weeds that settlers brought from Europe and planted purposely in this continent, because they thought it so very valuable. They used it as medicine and food and, because it has a very long blooming season, they seeded it as food for bees all over North America. The Native Americans discovered the value of dandelion very quickly. Some tribes used it in tea made of the leaves; others used the roots.
Most plants are considered a food or an herb. Dandelion is rather uncommon, because it is used as both a medicinal herb and as food. Its botanical name originates from Greek and Latin: ‘taraxos’ means disorder, ‘akos’ means remedy and ‘officinale’ means it is listed as an official medical plant.
Dandelions are a very nutritious food and are being used as such more and more in the U.S. Its calcium content is so high that it has been used for calcium deficiency. The greens are a richer source of beta carotene than carrots and contain vitamins D, B complex, and C. They have a very high potassium content, as well as numerous other minerals (e.g. the bone, nail and hair strengthening minerals calcium, boron and silicon).
Eaten in moderate amounts, dandelion greens are recommended for a healthy urine flow, to flush bacteria out of the bladder and so prevent bladder infections. They are delicious as part of a salad or cooked. In some countries the roots are cooked and eaten in broth, but mostly they are used dried, ground up and brewed to make a tasteful coffee-like beverage. The flowers are mostly used to make a delicious wine or as fritters.
Today’s herbalists see dandelion as one of the foremost effective detoxifying herbs. In India it is cultivated on a large scale for medical purposes.
The most important organ to detoxify the body is the liver. Both leaves and roots have been used to remove toxins from the liver and gall bladder, thus cleansing the blood. The roots are known for having stronger medical properties, but they work rather gently and slowly. Therefore, they are preferred in cases of a sluggish liver due to poor diet, alcohol abuse, or chemical drug intake. They are also known to have cleared up cases of eczema and similar skin problems.
According to Chinese medicine, dandelion roots help to balance the enzymes that benefit digestion, assimilation and elimination.
Dandelion leaves are a powerful diuretic. While pharmaceutical diuretics usually cause loss of potassium, the high amount of potassium contained in dandelion replenishes it immediately.
Dandelion leaves are also beneficial in increasing bile flow, as a digestive tonic, for water retention, kidney problems, reduction of uric acid and serum cholesterol, even for cases of hepatitis and joint problems like rheumatism and arthritis. In testing dandelion's effect against cancer, it was shown to effectively combat breast cancer, just as the Chinese had indicated hundreds of years ago. Also, in China, the seeds are used as an antibiotic for lung infections.
Dandelion is a rather hardy plant. It can be planted directly into the ground and needs little maintenance. The leaves can be harvested from early spring till mid summer, as long as they are tender. The roots should be harvested in fall two years after planting.
References:
The Little Herb Encyclopedia, Jack Ritchason, N.D.
Herbal Medicine, Sharol Tilgner, N.D.
Kraeuter und Gewuerze, Sarah Garland
Prescription for Nutritional Healing, James F. Balch, M.D.& Phyllis A.Balch, C.N.C
The Way of Herbs, Michael Tierra, L.Ac,O.M.D.
Online:
http://www.botanical.com/botanical/mgmh/d/dandel08.html
http://www.dart-vitamin.com/health-nutrition/dandelion.htm
http://www.parsonsnutrition.com/dandelion.html
http://www.hwcn.org/link/hasc/pestflyer.htm
http://www.alternative-healthzine.com/html/0201_2.html
http://www.holistic-online.com/Herbal-Med/_Herbs/h48.htm
http://www.herbmed.org/Herbs/Herb125.htm
http://www.geocities.com/chadrx/dande.html